Hibachi Chicken
Ingredients
Hibachi Chicken
-
1
tbsp
Olive oil
-
1
lb
Boneless skinless chicken breasts
-
2
tbsp
Unsalted butter
-
3
tbsp
Coconut aminos (or soy sauce)
-
½
tsp
Sea salt
-
½
tsp
Black pepper
Fried Rice
-
1
tbsp
Olive oil
-
1
cup
Frozen peas and carrots
-
2
cloves
Garlic (optional)
-
2
large
Eggs
-
3
cups
Cooked white rice
-
3
tbsp
Unsalted butter
-
4
tbsp
Coconut aminos (or soy sauce)
-
2
tsp
Toasted sesame oil (optional)
Hibachi Vegetables
-
1
tbsp
Olive oil
-
1
large
Zucchini
-
1
medium
Yellow onion
-
1
cup
Cremini mushrooms
-
1
tbsp
Unsalted butter
-
1
tbsp
Coconut aminos (or soy sauce)
Instructions
- Heat olive oil in a skillet and add chicken, butter, and coconut aminos. Season with salt and pepper.
- Cook the chicken until fully cooked, then transfer to a plate and cover.
- In the same skillet, heat more olive oil and sauté peas and carrots until soft.
- Add minced garlic and sauté until fragrant.
- Push vegetables to the side, scramble eggs in the skillet, and cook until done.
- Add cooked rice, butter, and coconut aminos to the skillet and warm through.
- Transfer rice to a bowl and keep warm.
- In the same skillet, heat olive oil and sauté zucchini, onions, and mushrooms until soft.
- Arrange chicken, fried rice, and vegetables on a plate. Garnish and serve with spicy mayo.
Nutrition Facts (estimated)
Servings
4
Calories
639
Total fat
33.4g
Total carbohydrates
50.1g
Total protein
33.8g
Sodium
0mg
Cholesterol
0mg
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